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Books on the topic 'Proteins in human nutrition'

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Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2024

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1

Proteins. New York: PowerKids Press, 2011.

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2

Proteins. Minneapolis: Carolrhoda Books, 1993.

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3

B, Silverstein Virginia, Silverstein Robert A, and Green Anne Canevari ill, eds. Proteins. Brookfield, Conn: Millbrook Press, 1992.

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4

Bodden, Valerie. Proteins. Mankato, Minnesota: Creative Education, 2015.

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5

H, Steinke Fred, Waggle Doyle H, and Volgarev Michael N, eds. New protein foods in human health: Nutrition, prevention, and therapy. Boca Raton: CRC Press, 1991.

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6

Royston, Angela. Proteins for a healthy body. Chicago, Ill: Heinemann Library, 2009.

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7

Zayas, Joseph F. Functionality of proteins in foods. Berlin: Springer, 1997.

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8

Rondeau, Amanda. Proteins are powerful. Edina, Minn: Abdo Pub., 2003.

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9

Srinivasan, Damodaran, and John E. Kinsella Memorial Symposium on Food Proteins and Lipids (1995 : Chicago, Ill.), eds. Food proteins and lipids. New York: Plenum Press, 1997.

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10

Protein foods group. Minneapolis, MN: Bellwether Media, 2012.

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11

Zayas, Joseph F. Functionality of proteins in food. New York: Springer, 1997.

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12

Royston, Angela. Proteins for a healthy body. 2nd ed. London: Heinemann Library, 2009.

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13

Steven, Nissen, ed. Modern methods in protein nutrition and metabolism. San Diego: Academic Press, 1992.

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14

Steven, Nissen, ed. Modern methods in protein nutrition and metabolism. San Diego: Academic Press, 1992.

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15

Kalz, Jill. Meats and protein. North Mankato, Minn: Smart Apple Media, 2003.

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16

Hatfield, Frederick C. Amino acids and protein. Woodland Hills, CA: Weider Health & Fitness, 1990.

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17

Jean-Louis, Cuq, and Lorient Denis, eds. Protéines alimentaires: Biochimie, propriétés fonctionnelles, valeur nutritionnelle, modifications chimiques. Paris: Lavoisier, 1992.

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18

Cheftel, Jean-Claude. Protéines alimentaires: Biochimie, propriétés fonctionnelles, valeur nutritionnelle, modifications chimiques. Paris: Lavoisier, 1985.

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19

Organization, World Health, Food and Agriculture Organization, and United Nations University, eds. Energy and protein requirements. Geneva: WHO, 1985.

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20

H, Applewhite Thomas, and Kraft inc, eds. Proceedings of the World Congress on Vegetable Protein Utilization in Human Foods and Animal Feedstuffs. Champaign, Ill: American Oil Chemists' Society, 1989.

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21

Royston, Angela. Proteins: For a healthy body. Oxford: Heinemann Library, 2003.

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22

Symposium on Food Proteins (4th 1992 Reinhardsbrunn, Germany). Food proteins: Structure and functionality. Weinheim: VCH, 1993.

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23

Amino acids and proteins for the athlete: The anabolic edge. Boca Raton: CRC Press, 1997.

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24

Phillips, Glyn O., and Peter A. Williams. Handbook of food proteins. Cambridge, UK: Woodhead Publishing, 2011.

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25

Joint FAO/WHO/UNU Expert Consultation on Energy and Protein Requirements, ed. Energy and protein requirements: Report of a Joint FAO/WHO/UNU Expert Consultation. Geneva: World Health Organization, 1985.

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26

Simposio Iberoamericano sobre Proteína para Alimentos (1996 Buenos Aires, Argentina). Actas. Edited by Muzquiz M and Proyecto XI.9, Obtención y Caracterización de Proteínas para su Aplicación en Alimentos para Regímenes Especiales. Madrid: Ministerio de Agricultura, Pesca y Alimentación, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, 1998.

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27

S, Hettiarachchy Navam, and Ziegler Gregory R. 1958-, eds. Protein functionality in food systems. New York: Marcel Dekker, 1994.

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28

Kroll, Dorothy. Vitamins, minerals, and proteins/amino acids used for human health. Norwalk, CT: Business Communications Co., 1993.

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29

Ustunol, Zeynep. Applied food protein chemistry. Chichester, West Sussex: John Wiley & Sons, Inc., 2015.

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30

Zui you xiao de an ji suan she qu fa. Taibei Xian Xindian Shi: Shi mao chu ban she, 2003.

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31

Vitenbergs, G. Olbaltumu un tauku uzturvērtība. Rīga: "Zinātne", 1987.

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32

1907-, Pirie N. W., ed. Leaf protein and its by-products in human and animal nutrition. 2nd ed. Cambridge [Cambridgeshire]: Cambridge University Press, 1987.

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33

Protein. Chicago, Ill: Heinemann Library, 2012.

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34

D, Schwenke K., and Mothes R, eds. Food proteins: Structure and functionality : developed from the 4th Symposium on Food Proteins "Structure-functionality Relationships", Held at Reinhardsbrunn, Germany, 5th-8th October, 1992. Weinheim: VCH, 1994.

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35

Protein and amino acid requirements in human nutrition: Report of a joint WHO/FAO/UNU expert consultation. Geneva: World Health Organization, 2007.

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36

1954-, Yada Rickey Yoshio, ed. Proteins in food processing. Boca Raton: CRC Press, 2004.

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37

Spilsbury, Louise. Meat and protein. Oxford: Heinemann Library, 2010.

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38

Spilsbury, Louise. Meat and protein. London: Heinemann Library, 2009.

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39

Martineau, Susan. Meat, fish and eggs. London: Franklin Watts, 2008.

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40

Boedhoe, W. De eiwittenproblematiek: Een analyse van de eiwitvoorzienende sectoren van Suriname. [Suriname]: Anton de Kom Universiteit van Suriname, 1987.

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41

Martineau, Susan. Meat, fish and eggs. London: Franklin Watts, 2006.

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42

Korman, Justine, and Ron Fontes. Proteins (Rookie Read-About Health). Children's Press (CT), 2005.

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43

Korman, Justine. Proteins (Rookie Read-About Health). Children's Press (CT), 2006.

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44

Sports Nutrition: Fats and Proteins. CRC, 2007.

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45

(Illustrator), Maureen Jackson, and John Yates (Illustrator), eds. Proteins (Food Facts). Hodder Wayland, 1992.

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46

Nutrition: Proteins and Amino Acids. Springer, 1990.

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47

Proteins Are Powerful (What Should I Eat?). SandCastle, 2002.

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48

Hudson, Meaghan. Protein Diets: Nutritional Sources, Health Benefits and Intake Recommendations. Nova Science Publishers, Incorporated, 2015.

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49

Petrie, Kristin. A Passion for Proteins (Petrie, Kristin, Nutrition.). Checkerboard Books, 2003.

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50

Marcus, Jacqueline B. Culinary Nutrition: The Science and Practice of Nutritious Cooking. Wiley & Sons, Incorporated, John, 2010.

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